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Daily menu planning and preparation of exquisite Breakfast, Lunch, Dinner and Banquets.
Menu planning in line with seasonal availability and trends.
Menu planning in line with dietary restrictions.
Costing, ordering and stock control
Good knowledge of kitchen hygiene and equipment maintenance.
Work as a team with Sous Chef and Chef de Partis.
Training and developing the kitchen team
Managing, motivating and mentoring staff members.
Responsible to operate within the Policies and Procedures of the Hotel.
Maintaining the standards of a 5* luxury hotel.
Experience in menu planning, stock taking and ordering for a 5* establishment. Experience in successful staff training and mentoring. Ability to run shifts with kitchen brigade reporting in, and deliver a consistent high quality of work. Fully computer literate in Office Suite. Excellent self-motivation and initiative. Ability to work harmoniously with management and staff of all levels. Ability to be resourceful, creative and work well under pressure and unsupervised.
Chef Qualification (Bachelor's Degree/Diploma) Minimum of 3 years' experience in a similar position in a 5* environment
· Reference: LS-74860-0702 · Salary: R25 000 - R30 000 · Country: South Africa · Province: Gauteng · Date Posted: 07 Dec 2016 · Employer type: Hotel
Mostly a corporate environment but include evening and weekend functions.
The Head Chef will be required to run the entire kitchen operation, including management of staff, production, hygiene, quality control, stock control and all other aspects relating to this department.
Management of kitchen staff in terms of
Productivity, efficiency & quality
Performance & behaviour
Adherence to standards
Providing regular candid feedback
Staff training & career development
Ensure the production of quality food within the allocated budget.
Ensuring timeous delivery of food as per function requirements / function sheets
Overall responsibility and accountability for the entire culinary operation (for all restaurant outlets, function and banqueting venues) of the business unit with specific regard to: maximising the revenue potential of culinary products. Maintaining standards of kitchen operations aligned to leading practice in the industry (including health, hygiene, safety and environmental standards). Innovative culinary products; enhancements and production. Procurement of best-price quality ingredients. Control of kitchen operating equipment and stock, Control of kitchen spend and wastage. Team leadership. Ensuring all culinary operational efforts achieve the unit's strategies and objectives.
Duties and responsibilities include:
Culinary Strategy Planning - Understand the F&B strategy and align Culinary objectives. Provide input into the strategic objectives for the Unit's F&B deliverables. Facilitate the project management and achievement of milestones of Culinary team's deliverables. Direct Culinary product analyses and benchmark with leading Culinary trends. Provide clear delegation of authority and accountability for deliverables within the kitchen. Culinary Product Innovation & Development. Track guest feedback with regards quality and presentation of food across the business unit. Conduct product performance analyses / reviews and make recommendations to address opportunities and gaps. Provide menu rationalisation on a regular basis or as required. Motivate new menu and recipe proposals and enhancements quarterly, annually or seasonally (as per outlet and target market requirements). Culinary Standards & Governance. Oversee Kitchen working standards and processes at a unit level. Integrates Group standards into Unit Operations. Align practices with new legislative compliance around health, hygiene, safety and the environment. Implement sufficient control measures (including systems and processes) & checks within each department to mitigate any financial risk to the business. Conduct weekly walkabouts of all kitchen areas to monitor compliance. Conduct cleaning spot checks and health, safety and hygiene inspections. Drive a waste management culture and ensure all staff are trained. Participate in all month-end stock-takes. Participate in operating equipment counts. Work with internal stakeholders (F&B, maintenance, finance, HR, and security) to identify risk areas and address these Reports. Monthly financial reporting. Food hygiene. Cost of Sales.
9-10 years in the culinary industry of which at least 5 years are at a management level. Demonstrated computer skills at an Intermediate level.
Employment Equity Candidates only need apply. 3-Year Culinary Diploma or equivalent National Culinary Qualification at a Diploma level. Membership with South African Chef's Association and other relevant culinary accreditation.
· Reference: LS-74778-1702 · Salary: R45 000 CTC · Country: South Africa · Province: Gauteng · Date Posted: 17 Nov 2016 · Employer type: Casino
Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen.
Attend and give updates at weekly staff meeting.
Report any acts of maltreatment, neglect, and/or any other violation of the company policies immediately to the Unit Manager.
Make termination decisions including interviewing, hiring, evaluation, and disciplining kitchen personnel as appropriate.
Fill in where possible to ensure guest service standards and efficient operations.
Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.
Supervises and coordinates activities of food preparation and kitchen personnel.
Maintains excellent customer relations.
Ensures that all health and safety regulations are achieved.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. To ensure that all menus are calculated correctly to obtain maximum gross profit.
To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
To ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are ill or injured receive the correct treatment or are not allowed to work.
To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the establishment.
To ensure that all stocks are ordered to the correct quantities, quality and price.
To regularly meet with the storekeeper to ensure that the correct stocks are kept
To ensure that all staff under your control are fully informed in respect of disciplinary procedures, the handling of grievances, etc.
To conduct regular stock checks/stock takes.
To ensure that expenses are within budgeted limits.
To ensure that all information which is required to compile meaningful budgets is available at all times.
Control of all incoming stock and issues to various kitchens and departments
Control hygiene and supervision of kitchen cleaning
Maintain chefs office ie filing, typing of memos, issues, placing orders on Mymarket, food costing
Checking the quality of food leaving the kitchen
Previous Kitchen Manager or Chef background is a requirement
Focus on actively increasing the units profitability
Costing and Tie backs
May be required to assist with any other duties that may be outside scope of responsibility
A well-established and reputable fine dining culinary academy based in Pretoria.
The candidate needs to have a passion for teaching and growing students into young chefs. An Assessor qualification and previous teaching experience will be advantageous as will good computer and administrative skills. Successful applicants will have to be prepared to do a follow-up interview which includes the delivery of a short lecture and a cook-off. Leave/hours: 2 weeks leave in June, 3/4 weeks leave in December/Jan. Closed Public holidays. Work hours include shifts on a 5 day week with either Sundays and Mondays or Saturdays and Sundays off.
The ideal candidate will be particularly strong in Hot Kitchen (Vegetables & Pulses, Meat, Poultry, Fish, Pasta & Grains, Sauces & Stocks.) both theoretically and practically.
A culinary qualification from a reputable training institution with 3+ years’ experience and a good general foundation in cooking.
· Reference: LS-74768-1504 · Salary: R14 000 -16 000 Depending on experience · Country: South Africa · Province: Gauteng · Date Posted: 15 Nov 2016 · Employer type: Hotel
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